Ingredients

This recipe is divided into three parts: making the Char Siu (BBQ Pork), preparing the wontons, and assembling the soup.

Part 1: Barbeque Pork (Char Siu)Ingredients:

• 500g pork shoulder or pork butt

• 2 tbsp hoisin sauce

• 2 tbsp honey

• 2 tbsp soy sauce

• 1 tbsp Chinese rice wine (Shaoxing)

• 1 tsp five-spice powder

• ½ tsp red food coloring (optional, for authentic color) or 1 tsp beetroot powder

Instructions:

1. Prepare the Pork: Cut the pork into strips about 1-1.5 inches thick and 4-5 inches long.

2. Marinate: In a large bowl, whisk together the hoisin sauce, honey, soy sauce, rice wine, five-spice powder, and food coloring (if using). Add the pork strips, toss to coat, cover, and refrigerate for at least 4 hours, or preferably overnight.

3. Bake: Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Place the marinated pork on the rack, reserving any leftover marinade.

4. Cook: Bake for 20 minutes. Flip the pork, brush with reserved marinade, and bake for another 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

5. Glaze: Brush the pork with a little extra honey or reserved marinade and broil for 1-2 minutes until slightly caramelized (watch closely to prevent burning).

6. Slice: Let the pork rest for 10 minutes before slicing thinly against the grain.

Part 2: Wonton Ingredients (Wonton Filling):

• 250g ground pork

• 100g peeled shrimp, finely chopped

• 2 tbsp water chestnuts, finely chopped (optional, for crunch)

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp minced ginger

• ½ tsp white pepper

• 1 package square wonton wrappers (about 40-50 wrappers)

Instructions (Wonton Preparation):

1. Make the Filling: In a large bowl, combine the ground pork, chopped shrimp, water chestnuts (if using), soy sauce, sesame oil, minced ginger, and white pepper. Mix well until everything is evenly combined.

2. Wrap the Wontons:

   • Lay a wrapper flat in your palm. Moisten the edges with water.

   • Place a small teaspoon of filling in the center.

   • Fold the wrapper into a triangle. Press the edges to seal.

   • For a classic look, moisten the two far corners of the triangle, then bring them together and overlap them, pressing firmly to seal.

3. Cook the Wontons: Bring a large pot of water to a boil. Add the wontons and cook for 3-5 minutes, or until they float to the surface and the filling is cooked through. Remove with a slotted spoon.

Part 3: Wonton Noodle Soup Assembly Ingredients (Soup):

• 6 cups chicken or pork stock

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt and white pepper to taste

• 1 cup egg noodles (optional)

• Choy sum or bok choy, blanched

• Sliced spring onions and cilantro, for garnish

Instructions (Assembly):

1. Prepare Broth: In a separate pot, heat the stock. Stir in the soy sauce and sesame oil, and season with salt and white pepper. Keep it at a simmer.

2. Prepare Noodles (Optional): Cook egg noodles according to package instructions. Drain and place them into serving bowls.

3. Assemble: Add the cooked wontons and blanched vegetables (choy sum) to the bowls.

Serve: Pour the hot broth over the wontons and noodles. Garnish generously with the sliced Char Siu and spring onions/cilantro. Serve immediately.